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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Grilled Baby Artichokes and Chops

Little ChefLittle Chef Posts: 4,725
edited November -1 in EggHead Forum
I have been VERY remiss at posting cooks, so I guess between the forum changes, and while I still know how to post pics, I will do so!

Saw some beautiful baby artichokes at the market today, so decided to pick some up....
Here is a reference to size using my thermapen. (I used my paring knife at first, but figured more people could relate to the thermapen... :laugh: )
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Cleaned them up...
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Blanched, and tossed with some EVOO, Balsamic, S&P, Italian Seasoning

Skewered and ready for the grill...
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Getting happy with a couple brined and Jaccard'ed pork chops...
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And take a good look....
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This was all done with a 400* dome temp! No need to go nuclear with Egg! You can still sear!!

Baby artichokes grilled and ready to go...
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These were delicious! Dipped in a bit of Remoulade...

Pork Chop...And I SWEAR, I pulled this at 120*! There is a TON to be said for carry over cooking!!

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If you find your meat overcooked, pull it sooner than you expect you should!!

Yumm....
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Hope you enjoyed, and thanks for looking!

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